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Chili with Red Beans & Beer
By Sandra Woodruff
Feb 7, 2008, 19:20
Yield: about 8 cups
1 pound 95% lean ground beef
1 cup chopped yellow onion
1 cup chopped red bell pepper
14 1/2-ounce can diced tomatoes with peppers, celery, and onion (or use Mexican-style tomatoes with green chilies)
1 cup V-8 juice
3/4 cup beer (light or regular)
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 cans (1-pound each) dark red kidney beans, drained
1. Coat a 4-quart pot with cooking spray and add the ground beef. Cook
over medium heat, stirring to crumble, for about 5 minutes or until the
meat is cooked through. Add the onion and bell pepper; cover and cook
for about 5 minutes or until the vegetables are tender.
2. Add the undrained tomatoes, V-8 juice, beer, chili powder, cumin,
and oregano, and bring to a boil. Reduce the heat to maintain a simmer.
Cover and cook for 10 minutes, stirring occasionally. Add the beans and
cook covered for 10 minutes more. Serve hot.
Nutritional Facts (per 1-cup serving)
Calories: 240
Carbohydrates: 30 g
Fiber: 11.4 g
Fat: 3.9 g
Sat. Fat: 1.4 g
Cholesterol: 35 mg
Protein: 21 g
Sodium: 445 mg
Calcium: 43 mg
GI rating: low
Diabetic exchanges: 2 1/2 lean meat, 1 1/2 carbohydrate
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